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Pumpkin Cinnamon Rolls

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These pumpkin cinnamon rolls are soft, pillowy, prepared with real pumpkin puree, and loaded with warm pumpkin spice.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 9-11 rolls 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegetarian

These pumpkin cinnamon rolls are soft, pillowy and super easy to make. They are prepared with real pumpkin puree, loaded with warm pumpkin spice, and topped with a generous cream cheese icing.

Ingredients

Scale

For the pumpkin dough:

  • ⅓ cup (80ml) milk
  • 2 Tablespoons (30g) unsalted butter
  • ½ cup (115g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg
  • 2 ¼ teaspoons (7g) instant or active dry yeast
  • 2 ⅔ cups (320g) all-purpose flour, plus more as needed

For the filling:

  • 4 Tablespoons (60g) butter, softened
  • ¼ cup (45g) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger

For the cream cheese frosting:

  • 4 ounces (115g) cream cheese, at room temperature
  • 3 Tablespoons butter, at room temperature
  • ¼ cup (30g) confectioners’ sugar
  • 4 Tablespoons maple syrup
  • 1 pinch of salt

Instructions

For the dough:

  1. Warm milk and butter together in the microwave until lukewarm (not too hot or it will kill the yeast). Set aside. Whisk pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. Pour in the warmed milk/butter, add the egg, the yeast, and whisk until combined.
  2. Add one third of the flour, then mix for one minute on low speed, using the dough hook or paddle attachment of your stand mixer, or by hand.  Scrape down the sides of the bowl as needed, then add the remaining flour and beat on low speed for 5 more minutes until the dough becomes smooth and elastic, and slaps the sides of the bowl (or knead by hand).
  3. Place the dough in a large bowl, lightly greased with vegetable oil, cover with plastic wrap or with a clean kitchen towel, and let the dough rise in a relatively warm environment for about 2 hours.
  4. Punch down the dough to release the air. Transfer the dough on a lightly floured work surface and roll into a 10×14 inch (10x 35 cm) rectangle. Make sure the dough is smooth and evenly thick.

For the filling + cream cheese icing :

  1. Preheat the oven to 350°F (180°C), and grease the bottom and sides of a 9-inch (23 cm) round baking dish or 11×7 inch (28×18 cm) rectangle baking dish. Set aside.
  2. Mix softened butter with sugar and spices in a medium bowl, then spread the on top of the rolled-out dough and roll it up tightly. Using a very sharp knife, cut into 9-11 even rolls.* Arrange rolls in the prepared pan.
  3. Cover the rolls with a clean towel and let rise a second time for 30 minutes to one hour.
  4. Bake the rolls for about 25 minutes or until they are lightly browned on top. After about 15 minutes, tent with aluminum foil to prevent the from browning. Remove pan from the oven and place pan on a cooling rack for about 10 minutes as you make the icing.
  5. For the cream cheese icing, add cream cheese, butter, confectioners’ sugar, maple syrup and salt in a medium bowl and beat with an electric mixer until smooth. Spread over the pumpkin rolls, and enjoy!

Notes

* Alternatively, you can use dental floss to slice the rolls. This is the best method to get neat rolls that do not collapse when slicing. To do so, slide a long piece of dental floss under the rolled out dough. Wrap it around the top, and pull tightly in opposite directions to pull the floss through the roll. Repeat, slicing at about 2-inch (5 cm) intervals.

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